Easter cake recipe

[azafiropoulos]

Easter is approaching & warmer weather is on the way. Lets take a stab at a Russian Easter Cake.



This kind of Russian sweet treat is usually found in local stores in Russia about two weeks before Easter & in almost every household’s kitchen. It’s a little complicated to make, but I think you’ll enjoy the result.

To keep the Russian flair to it, I kept the ingredient list exactly how I found it. You tell me, what kind of measurement is a glass?

Ingredients:

• 2 pounds of flour
• 1.5 glasses of milk
• 6 eggs
• 10 ½ oz butter or margarine
• 2 glasses sugar (less if you don’t want it very sweet)
• 1 ½ oz of yeast
• ¾ tea spoon of salt
• 5 ½ oz of raisins
• Vanilla

What’s Next:

For better taste and texture separate yolks from egg-whites. Mix one and a half glass of warm milk with yeast and half of the flour;

Put the mix in a warm place;

When the mix has risen and doubled in size, add salt, yolks mixed with sugar, vanilla, and butter;

Mix all this again;

Add the egg-whites, and the rest of the flour;

The dough shouldn’t be very thick, but well-beaten, and it should be coming off the dish easily;

Put the mix in a warm place;

When the mix doubled in size, add the raisins;

Put the mix into a vertically shaped cake form; fill the form one third of the way for fluffier cake, fill it half way for thicker cake;

Put the form in a warm place;

When the mix in the form raised and filled ¾ of the form, treat the top with the beaten egg; for a nice white and sugary top treat it with egg whites mixed with powdered sugar;

Put in the oven and bake for 50-60 minutes at 350 F;

While baking, check the cake and when the top looks baked, cover it with waxed baking paper;

The cake is fully baked if the silver wear or a toothpick you are checking it with comes out dry.

[cakerecipes]

thanks !fo ryour cake recipes!